to the colorful journal of Marissa Berrini, creative director, artist and curator living in Los Angeles. Launched in 2010, Marissa's online journal tells of adventures with her husband Sam, their fur kids, the occasional cocktail creation and lots of conversations with inspiring people. This blog serves to celebrate tiny victories, inspiration for those times you're stuck in a rut and bring together a community that wants more than a perfectly curated feed of eye candy. Sometimes you just got to throw it out there and see where it goes!

Tried & Tested: Spaghetti with Lemon & Parmesan

Tried & Tested: Spaghetti Lemon Parmesan

Last month I tried my hand in the kitchen with Cherry Apple Whiskey pops, and this time I'm at it again but with pasta. I even got up super early before work to make Sam dinner since I had plans with the girls. (Little did I know at this time, Sam already had dinner plans too!). Since I'm a complete novice in the kitchen, I thought this recipe would be quick and easy. Well, rookie mistake #1, I didn't account for how long it would take to grate all that cheese. At least I got my morning workout on and managed to make dinner that would account for a few meals. Overall, this simple meal was easy to create and if you prefer gluten-free options, you can easily substitute the pasta for an alternative like brown rice spaghetti (seen above) or quinoa. I wouldn't recommend this meal to anyone watching their weight as it's filled with cheese and cream but if it's taste you're going for, it's worth the splurge. I added extra lemon, to make the pasta more refreshing and compliment the saltiness of the Parmesan cheese. Bon appétit!

Recipe from Simply Delicious

Serves 4

1 cup (250ml (8.45 fluid ounces) cream 3 cups finely grated Parmesan/Pecorino cheese juice and rind of one lemon 1tsp Dijon mustard 2tbsn freshly chopped parsley salt and fresh black pepper to taste

500g (17.64 ounces) spaghetti, cooked and 1 cup of cooking water reserved

  • Combine all the sauce ingredients and mix well.
  • Toss with the cooked spaghetti and add some of the reserved cooking water to loosen it up a bit if necessary.
  • Serve with chopped parsley and some extra Parmesan if required.


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